VIDA VEGAN HEADQUARTERS

Vegan Thanksgiving at Vida Vegan Headquarters: Feast Ideas & Portland Dining Options

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Like every other friend we talk to lately, we’ve got homemade holidays on the collective brain at Vida Vegan Headquarters, and brainstorming and recipe testing for our upcoming Holiday Hors D’oeuvres & How-Tos! (aka our holiday entertaining class & cocktail shindig) is only making it that much more difficult to contemplate meals without grated nutmeg and cranberry.

Here are some last-minute, vegan Thanksgiving recipes and ideas catching your friendly organizers’ eyes, and some from our own archives and memories, for the fast-approaching Thanksgiving….Thanksliving…..Thanksgivukkah…..Thursday eats, whatever you’d like to call it.

Image via documentingreality.com

Janessa’s favorite picks:

  • Chive Mashed Potatoes I’ve made this recipe from Tal Ronnen the past three years. The secret is the cashew cream that adds an unbelievably rich creaminess.

  • Green Bean Casserole This recipe from Susan at the excellent Fat Free Vegan blog is an excellent base for that Thanksgiving classic. I usually fatten it up by adding those awful & delicious canned fried onions and cooking with lots of wine.

  • Artisan Bread Grant Butler recently posted this recipe on Oregon Live. It’s so easy and turns out the most delicious golden loaves of bread I’ve seen.

  • Parsnip Ribbons Vegetarian Times published this recipe in its November issue. They’re simple, tasty, and add an elegant touch to your mashed potatoes. I omitted the paprika and added dried sage for an even more Thanksgiving-y flavor.

  • Lava Lamp The Lava Lamp is my favorite seasonal bubbly drink.

1 bottle sparkling wine

1-2 pomegranates’ worth of seeds

12 oz pomegranate juice

Pour bubbles into a tall champagne flute. Add half dozen to a dozen pomegranate seeds, and top with a splash of pomegranate juice. The seeds bounce up and down in the bubbles, creating a Lava Lamp-esque effect.*Makes 4-6 Lava Lamps.

Jess’ tried-and-true picks:

  • Bryanna Clark Grogan’s definitive vegan pumpkin pie

    • For a twist, I made a last minute,  straw-decorated, Thai Iced Tea version a couple of T-days ago that I just fell in love with (which can happen with pie, of course).

  • Pumpkin Cheddar Biscuits, Vegan Crunk via Panda with Cookie
  • My mom’s Sweet Potato Pie Casserole via New York Newsday. My late mother had a clipping of this recipe from the newspaper, and the aroma of it coming out of the oven is my oldest and fondest culinary memory.  Besides the mashed potatoes, it was the one dish at holiday gatherings I can actually remember eating, and looking forward to, year after year. (Coincidentally, I have bourbon infusing for this very flavor right now).

  •  Chickpea Cutlets, The PPK. New classics. It’s no gravy, but I sure like these with a smokey BBQ sauce.

  • Cranberry Kir Royale, The Chew…because yes, I often watch The Chew, happened to soak fresh cranberries in cherry brandy and ginger the other day, and really, really want to make these this holiday season (or tomorrow).
  • Savoury Turkey Seitan Roast from Brian P. McCarthy via Everyday Dish. A few years ago, I slept through most of a Thanksgiving feast and having missed out, decided to make this baked seitan first thing the next day, and it was a brilliant, delicious decision.

    • And if you’re doing a classic Tofurky or seitan roast, I would like to recommend using sparkling apple cider or a hoppy beer, along with sliced garlic, shallots and fresh herbs, in that marinade. It’s where it’s at.
  • If you’re looking for something different or simply finger food-orientated, perhaps the first-ever documented Totsgiving can inspire.
Sweet Potato Pie….casserole

Michele’s cozy picks:

While I’m just as likely to make pizza or pasta, here are some more traditional holiday dishes:

Some of my favorites for which I’ve never had recipes are stuffin’ muffins (stuffing made in muffin tins), crispy baked chickpeas, roasted sweet potatoes, and any ol’ hunk of bread with roasted elephant garlic and parsley butter.

Vegan Thanksgiving in Portland & Beyond

And if you’re staying in, how about mixing things up and putting together a special Korean dolsot bibimap, Papa Tofu Loves Ethiopian spread (from Vida Vegan Con alumnae Kittee Berns) or even picking up take-out from a vegan-friendly restaurant, grocery store or caterer open in your neighborhood? There’s often something extra fun about breaking tradition, and most importantly, creating your own.

Homemade Vegan Ethiopian Platter at Jess’, last Thanksgiving

If you’re in the Portland area like us, here are some suggestions:

The incredibly well-attended, 10th Annual NorthwestVeg Compassionate Thanksgiving Potluck is also happening on November 24th at Benson High School. Registration here.

Outside of Portland?

We’d love to hear about your own very special, traditional or otherwise, American Thanksgiving plans (or Canada’s earlier this year!) and tried and true recipes.

Do feel free to let us know of any other spots open in your neighborhood.

Happy Feasting!

Stay tuned for more from our Vida Vegan holiday guides & news on our holiday events.

holiday party revised

The early bird discount for our upcoming holiday celebration ends next week!

Eventbrite - Holiday Hors D'oeuvres & How-Tos

Behind the Scenes: Vida Vegan Summertime Stuff

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Why, hello there, VeganMoFo VII!  Vida Vegan Headquarters is kicking off our big month of memories with the most recent, by sharing some photographic evidence that all three of your friendly organizers have managed to experience some good old-fashioned summer time-ing.  

Without further adieu, an Instagram collection:

Janessa: Double scoop of white chocolate & oreo vegan ice cream in Vienna. @Janessapk
Michele: A duo of Sweet Hereafters, Sweet Hereafter. Now, that’s a summer afternoon well spent. @VidaVeganHQ
Jess: Continued to spend her summer as a farmers market groupie. Nothing new there. @jdfunks
Janessa: literally found herself on Abbey Road. @Janessapk
Michele: Conquered giardiniera and is hopefully going to share… @VidaVeganHQ
Jess: had an ongoing rotation of fancy homemade vegan cheeses and pickles. @jdfunks
Janessa: continued documenting amazing photos on her #Janessagoesthere tour with these schoolkids caught in a thunderstorm in Vietnman. @Janessapk
Michele: Loves summertime salsa. Enough said. @VidaVeganHQ
Jess: finally lived out her small dream of judging a cooking competition, with the Vegan Iron Chef Pop Up! Taco Shop! community cook-off. @jdfunks
Bonus Vida Vegan Headquarters international Google Hangout time. Way more fun that it looks! @Janessapk

And there’s your quick taste of what Janessa, Michele and myself have been up to this summer since the whirlwind weekend that was VVC2013. All three of us are also doing VeganMoFo over at our own blogs, so catch more at Epicurious Vegan, Vegtastic Voyage and Get Sconed!

See you back here soon! There’s so, so much in store at Vida Vegan Headquarters.